The objective of this course is to provide learners with an overview of the purpose and requirements of ISO 14001:2026.However, this course does not address ISO 14001:2026 in detail.

This course is designed to equip participants with an understanding of requirements for the transition, implementation, design and maintenance for an effective programme in line with ISO 22002-100:2025, with Guidance for use for ISO 22000 and FSSC 22000 V7.These standards are crucial in implementing practices which address the role the production environment plays in producing safe food products. Coupled with the principles of HACCP as defined by the Codex Alimentarius Commission, this makes for the bases of an effective and well-structured FSMS.

This course has been developed by SGS for the benefit of clients wishing to understand the FSSC 22000 Certification Scheme and its requirements.On 1st May 2026 FSSC released an updated version from v6 to v7.This course aims to provide learners with an overview of the main changes from FSSC 22000 v6 to v7, including all major “new” and “enhanced” requirements, key process updates and changes to categories and subcategories.

The objective of this course is to provide learners who have an existing basic knowledge of, or experience in, quality management with an understanding of the management systems approach and the requirements of ISO 9001:2015, and to provide a basis for those who wish to go on to complete QMS auditor training courses.This course also provides learners with an overview of the purpose and requirements of ISO 9001:2015 as a tool for business improvement. However, this course does not address ISO 9001:2015 in detail. 

This course aims to provide learners who have an existing, basic knowledge of, or experience in, business continuity management with an understanding of the management systems approach and the requirements of ISO 22301, and to provide a basis for learners who wish to go on to complete CQI and IRCA Certified BCMS Auditor courses.

This course aims to assist organisations and individuals to understand the new and updated requirements under FSSC 22000 from version 5.1 toversion 6.0, and ISO 22003:2022, identifying and reviewing specific requirements for Food Fraud Mitigation, Food Defense and Food Safety Culture.

This clause by clause training course will cover Regulatory 638 General Hygiene Requirements for food premises and transport of food. This course is designed to give an in-depth explanation into the practical understanding and implementation of this regulatory requirement within South Africa for a Food Premise.

This course is certificated by the Chartered Quality Institute (CQI) and International Register of Certificated Auditors (IRCA), CQI and IRCA Course Certification Number 2781 – PR376.This course provides learners with the knowledge and skills required to perform first, second and third-party audits of Environmental Management Systems (EMS) against ISO 14001:2026 in accordance with ISO 19011 and ISO/IEC 17021, as applicable.

The objective of this Course is to provide Learners with the knowledge and skills required to understand and implement an OHS Management system based on ISO 45001:2018.

This course is structured in 4 modules and has been developed by SGS to provide Greenhouse Gas and Climate Change practitioners with the necessary skills and knowledge to undertake a verification of a Greenhouse Gas (GHG) inventory developed in accordance with ISO 14064-1:2018 using the verification standard ISO 14064-3:2019. COURSE CONTENT                                                                                                   Relevant ISO standardsThe preparation of a GHG Statement in accordance with the requirements of ISO 14064-1:2018The verification and validation of a GHG Statement in accordance with the requirements of ISO 14064-3:2019

This course aims to help learners gain an overview of the key elements of FSMA food hygiene and preventive control requirements related to food facility personnel. The course will also help learners understand the requirements for maintaining a working environment that minimises risk and ensures effective food hygiene practices.